An easy crowd-pleasing appetizer that's totally irresistible thanks to the cream cheese, fresh garlic and Parmesan filling.
Makes 30 mushroom caps.
Ingredients:
- 30 whole white or cremini mushrooms
- 4 garlic cloves, minced
- 1 1/2 tsp ground thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbs oil
- 8 pz. (227g) cream cheese, room temperature
- 1/4 cup grated Parmesan cheese + 2 tbsp for garnish
- 1/4 cup Italian breadcrumbs
- 2 tbsp finely chopped fresh parsley + extra for garnish
- salt and pepper to taste
Instructions:
- Remove the stems from each mushroom and finely chop the stems.
- Heat the oil in a pan over medium-high heat. Add the chopped stems, garlic, thyme, salt and pepper. Cook for 6 to 8 minutes, then remove the pan from the heat.
- Add the cream cheese, 1/4 cup Parmesan cheese, breadcrumbs and 2 tbsp parsley. Mix thoroughly. It will be very thick. Taste and add salt if needed.
- Stuff each mushroom cap with a tbsp (more or less) of the cream cheese mixture. Press firmly but gently to fill the hole. Make a small indentation in the stuffing and sprinkle more Parmesan on top before baking.
- Bake in a preheated 350°F oven for 20 minutes.
- Garnish with fresh chopped parsley, and serve.
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